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Holy Yum Chicken

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"Holy Yum Chicken from www.tablefortwoblog.com will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

I felt like this holy yum chicken recipe needed a revival so I brought it back to life with new photos AND a video below so you can cook it together with me!

Now, if you haven’t made anything from my blog before, this is probably the recipe to start with. That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.

And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is. The name says it ALL!

Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.

I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.

It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!

I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?

Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)

These disclaimers..again, please don’t take offence or think I’m “talking at you.” I only put these here because…if you have the time to scroll through all the comments…you’ll see the comments from the very beginning that caused this disclaimer section to even happen. So yes, everything that I’m answering in the disclaimer…it happened one or way another with readers.

Like yes, people actually came to yell at me for improvising this recipe and not following the directions.

So yeah, the disclaimer is 100% needed.

DISCLAIMER:

  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
  4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  5. Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
  11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.
  12. I’m getting a lot of comments on what side dishes I recommend with this. Honestly, I just roast up whatever vegetables are in season or a bunch of root vegetables. Others have said they served this with mashed potatoes or roasted potatoes. Anything is fair game here. Or even a side salad! Lots of side dish ideas here.

 

 

Holy Yum Chicken
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"

Servings: 4
Calories: 327 kcal
Ingredients
  • 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
  • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
  • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tablespoon rice wine vinegar, seasoned or unseasoned
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 2 teaspoon fresh rosemary for garnish
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
Recipe Notes

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

Nutrition Facts
Holy Yum Chicken
Amount Per Serving (1 chicken thigh)
Calories 327 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 2589mg 108%
Total Carbohydrates 16g 5%
Sugars 14g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

 

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Posted on March 27, 2018

dinner for two by julie wampler

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  1. Kathy Stroud
    04/10/2018 at 8:27 pm

    This looks great! Just curious though what makes it so high in sodium? Hubby has to watch his sodium so I would have to either eliminate the salt altogether or use a lite salt.

    • Julie Wampler
      04/11/2018 at 6:20 am

      It seems like the sodium comes from the Dijon mustard, but you’re right, it doesn’t seem right at all. There is nothing else in here that would sky-rocket the sodium but the Dijon…so maybe that’s what it is?

  2. Skye
    04/11/2018 at 12:43 pm

    I’m planning on making this in a few days. What veggies or other sides would you recommend pairing this with?

    • Julie Wampler
      04/13/2018 at 7:10 am

      Any seasonal veggies or salad

  3. AJ Richards
    04/11/2018 at 3:46 pm

    Looking forward to making this. absolutely howled atbyour disclaimers. can’t believe people who opt to change things around fuss at you. Thanks for having the guts to stand up!!!

    AJ

    • Julie Wampler
      04/13/2018 at 7:11 am

      Haha thank you! :) Enjoy!

  4. Nancy
    04/12/2018 at 8:28 pm

    I made this tonight after seeing it on Pinterest today … and it’s awesome. Definitely a keeper. And your disclaimers made me laugh. Thanks for a great recipe.

  5. Robin
    04/13/2018 at 8:24 pm

    This sucks- all of your long ranting, rambling and disclaimer is BULL!!! Waaaayyyy toooo much attitude unnecessarily😕

    • Julie Wampler
      04/13/2018 at 8:49 pm

      Then don’t read the disclaimers and make the recipe as is how you want to make it and stop hiding behind a computer screen trolling.

  6. Judy L
    04/18/2018 at 2:53 am

    Julie, Thanks for this recipe. Judging from the ingredients, this sounds like it will be very good. I have been using the sous vide method of cooking for chicken lately, and the chicken is always moist and tender. I think this sauce will work well with the sous vide method of cooking. By the way, the sodium is more like 2880 mg. There are 120 mg of sodium in 1 tsp. of Dijon mustard and 1/2 cup =24 tsp. So, 120 * 24 = 2880. Even so, this isn’t much more sodium than you get in many of the 12″ “healthy” Arby’s sandwiches. Since this recipe serves 4, you are getting less sodium than an Arby’s sandwich.

    • Julie
      04/18/2018 at 7:04 pm

      Ahh, thank you!!

  7. Sonia Bellomy
    04/19/2018 at 4:15 am

    Can your ‘holy yum chicken’ be cooked in a slow cooker?
    The recipe looks fabulous, can’t wait to try it.

    • Julie
      04/20/2018 at 9:32 am

      I haven’t tried it in a slow cooker, sorry!

  8. Chris
    04/21/2018 at 2:16 pm

    Just wondering if u use a metal or glass pan. I have both and didn’t know what would work better. Thanks so much 😀

    • Julie
      04/21/2018 at 2:36 pm

      I used glass! :)

  9. Cheryl
    04/24/2018 at 1:55 pm

    My husband does not like maple syrup, , can I use honey?

    • Julie
      04/24/2018 at 2:49 pm

      It would drastically change the flavor and would just basically be honey mustard chicken so I’m not sure if I’d recommend that. However, I do believe others have done it but I don’t really recommend. What doesn’t he like about maple syrup? The taste? If so, you can’t really taste it…it’s a really good mixture of flavors. Maybe you can make the sauce and have him taste it and see if he likes it before making the whole dish?

  10. Barbara
    04/25/2018 at 10:09 am

    I have made this recipe countless times for my husband and myself..saying we love it is an understatement, it is one of our favorites :)
    I want to make it for eight people for a small dinner party, so I changed the number of guests in the window and of course the ingredients amounts increased, but you are still recommending using an 8 x 8 pan.
    Am I crazy, am I going to be able to fit twice as much meat or more in an 8 x 8 pan?
    Thanks for your help!

    • Julie
      04/26/2018 at 7:38 am

      Hi, when you change the number of servings, it’s not going to automatically change the cookware or whatever else is being used to cook it because that’s not something the database would know…which is why there is a note underneath that box that states: Please note: cookware used and timings may vary when adjusting servings. In your case, I’d use a larger pan.

  11. Barbara
    05/05/2018 at 1:38 pm

    Re: Holy Yum Chicken. I do not like maple syrup or any eqivalent sweet stuff. Is there a substitute which would replace the maple syrup and omit the sweetness in the dish?

    • Julie
      05/07/2018 at 7:09 pm

      Unfortunately, I don’t think so. the main flavors of the dish are sweet, tangy, and salty so cutting out the sweetness would alter the taste of the dish entirely.

  12. Melissa
    05/08/2018 at 10:42 pm

    Hi could you clarify one thing for me. In your disclaimer #7 you state that if bone in chicken thighs are used the cook time is the same. Is it the same as the breasts or the boneless thighs.

    • Julie
      05/09/2018 at 6:26 am

      It’s the same as the boneless thighs, 45 minutes.

  13. Adrianne
    05/10/2018 at 3:07 pm

    Ok. I used honey instead of maple syrup. I followed the recipe and it was delicious. Next time I will double the amount for the sauce. So yummy

  14. Robin
    05/18/2018 at 7:18 pm

    I used Heinz dijon mustard and I did notice it wasn’t as yellow as the one you use in the video but it was the yellowest one I could find at the store. Now I like dijon mustard and I know it’s very strong and vinegary and was surprised to see that you use 1/2 a cup of it but I figured maybe the maple syrup would balance it out. It did not :(. I took one bite and the vinegar literally shot straight to my head and filled up my nose. And I am not sensitive to smells or tastes mind you, it was just so SO strong. I don’t know why this happened because I followed your recipe to a T and was actually super excited about it :(. But I guess your mustard must be mild or something because it was like drinking a bottle of vinegar, I can’t imagine anyone bearing that strong a taste.

  15. Jen
    05/23/2018 at 7:39 am

    I made this chicken dish, it was fantastic. Paired it with roasted potatoes and asparagus. Its a keeper, will make again next dinner party. Thanks so much.

  16. Kelly
    05/25/2018 at 12:34 am

    I think this is the first post of yours I have come across, but I love the special directions!!!!! I love that you warn to do it right or not at all and not blame you if you don’t follow instructions. So funny!

    • Julie
      05/26/2018 at 7:17 am

      Haha, thank you! You won’t believe the messages I have gotten!!

  17. lisa s
    05/26/2018 at 9:43 pm

    I just wanted to say that I despise mustard but I love this. I made it as is, made no changes and it is super yummy. Yes, it is mustardy but it is also maplely and nothing like eating straight mustard or mustard on a sandwich or whatever. I would say even if you hate mustard give it a try anyway. If you don’t like it don’t make it again but I think you will be pleasantly surprised. :)

  18. Becky
    05/31/2018 at 5:59 pm

    This sounds like something we would love, but the sodium content is way too much for us.

    • Julie
      06/01/2018 at 7:39 am

      It’s from the Dijon mustard. 🤷🏻‍♀️

  19. Carolyn Knight
    06/03/2018 at 5:13 pm

    After reading some of these questions & comments I have decided you are definitely a saint! My responses would not have been nearly as gracious as yours! The questions & comments remind me that ‘you can’t fix stupid’ or as Forrest Gump said-“stupid is as stupid does!”

    • Julie
      06/05/2018 at 7:59 am

      Thanks for the encouragement, Carolyn! :)

  20. Tina
    06/04/2018 at 9:18 pm

    So great and easy!! Love the *disclaimer. Seriously a recipe is a recipe-follow it!! I must say I did deviate in one regard- I’ve always had bad luck just adding cornstarch to liquid (it clumps) so I went with my tried and true. Mix cornstarch with a little water so it’s a liquid, then add. I also did this in a saucepan. Turned out great! My picky kids loved it!!!

    • Julie
      06/05/2018 at 8:01 am

      Glad you were able to figure out the cornstarch situation! Sometimes I mix it with a little liquid too because it clumps for me. For this recipe, I just whisk super fast as I add it but for those who want to not be as aggressive, your liquid & cornstarch tip is great!

  21. Nikki Kushnir
    06/07/2018 at 2:49 pm

    Made this fantastic chicken dish for the third time. My kids and I love it. Easy to prepare and super delicious. Thanks for sharing. Perfect go to dish for family and company dinner.

  22. Ali
    06/08/2018 at 8:07 pm

    I don’t know how long I’ve been following you but I swear I make this at least once a week! I’m at the point I don’t even measure things out and just go by how it tastes bc we make it so often!! I just thought I’d leave a comment and say a thank you for this amazing recipe!!

    • Julie
      06/09/2018 at 9:09 am

      I hear ya! I don’t measure either! haha

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